Two Mutton Chops
From The spirit of cookery, 1895
The liquor from the fast-boiled chop will be more savory and have more fat on its surface.
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 54. The excerpt below is the record exactly as published.
Two mutton chops were covered with water
Cook this with the app: pantry check, scaling, and the assistant.